Approximately 50% bittersweet apples including Binet Rouge and Bisquet, 25% bitter apples including Fréquin, 25% sharp apples including Avrolles and Petit Jaune, from old abandoned orchards.
4.5% - Soft pressing of free-run juice.
The juice ferments spontaneously in the following months. Bottling in spring 2021 with secondary fermentation in the bottle according to traditional method. Aged on lees for about 30 months. Disgorgement March 2024.
Aged on lees for about 30 months in the bottle, during which the cider develops greater aromatic complexity, structure, and fineness of the bubbles, while maintaining freshness and tension.
Loire, France
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